Wilted lettuce salad used to be something that I would only have in the spring, early summer or early fall when I could harvest the leaf lettuce from our garden. However, today I can buy great leaf lettuce almost year round at a hydroponic grower in our region making wilted lettuce salad a year-round treat.
In fact, I often buy the hydroponically grown lettuce when other leaf lettuce is available at the market. Why? First, cleaning it it much easier. Second, I really want to support the local hydroponic farm. I love knowing where and who grows my food. Finally, the same type of lettuce is billed as “living lettuce” in the natural food stores…it still has its roots.It does seem to last a long time in the refrigerator.
The type of lettuce I most often use to make a wilted lettuce salad is oak leaf, but any leaf lettuce works well. It depends upon your personal taste preferences and availability. Thinly sliced onions and/or bacon can be added to the lettuce before the dressing is added.
